You may have heard this called milk bread. Make this by hand or in a bread machine - both instructions are included. It freezes well, too!
Be sure to read to the end where I'll be sharing my best tips for getting yeast dough to rise!
Table of Contents
🗝️ Key takeaways
- Over 2000 5 star reviews and thousands of comments from readers like you means that you can be confident that this recipe works!
- This is a soft sandwich loaf, similar to a commercial white bread in texture, so it's perfect for everything from breakfast toast to sandwiches.
- Be sure to read the Help it rise section for my tips and getting a tall fluffy loaf of bread!
Have troubled getting your bread to rise? You'll want to read these tips for getting bread dough to rise faster - even in a cold house!
🧾 Ingredients
If you are looking for the homemade equivalent of Wonder Bread you'll definitely want to try this classic Amish white bread! It is somewhat sweet — and when I say somewhat I mean like those fabulous, hot dinner rolls they have at Logan's Roadhouse or Hawaiian rolls.
If you want a real treat try it with a spoonful of this apricot pineapple jam!
You can find a list of tools and helpful information on the Essentials page.
📖 Variations
Here some of my favorite variations.
- Dinner rolls - just make this dough all the way through shaping and then follow my cloverleaf rolls instructions.
- Cinnamon rolls -make big fluffy cinnamon rolls with this dough and these instructions.
- Sweet rolls
- Hamburger buns
- Cinnamon swirl loaf
- Add 2 cups raisins
- Add 2 cups chocolate chips
- Add 2 cups chopped nuts
Since this recipe freezes so well you can make several batches to have on hand when you need them.
Amish white bread is one of the main breads on my list of homemade pantry staples because it's so easy!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- Mix the yeast, sugar, and warm water.
- Let it get foamy.
- Mix in the flour and knead until it is soft and elastic - it will feel like your earlobe when you squeeze a bit between your thumb and forefinger. Weird but true.
- Place in an oiled bowl and cover.
- Let rise until doubled.
- Check by pushing your finger in. If the indent stays it has doubled.
- Punch down.
- Shape and place in greased loaf pan - let rise.
- Bake.
🎥 Video
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🍞 Bread flour or all-purpose
This recipe works best with bread flour but you can also use all-purpose if you like. Just be aware that the texture may be a little more dense and your loaf will not rise as high.
If you are using all-purpose flour and you happen to have some wheat gluten around you can replace 1 tablespoon of flour with 1 tablespoon of gluten for every cup.
That will give it the rise and fluffiness you're looking for in this sweet white bread.
🥫 How to store leftover Amish white bread
Let the finished bread cool completely then wrap in plastic wrap, use an airtight container, or use a bread bag.
Homemade bread gets stale more quickly than commercial breads so plan on eating or freezing within 2 days.
To freeze
To freeze just wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months.
I like to slice the bread before freezing and place parchment paper between the slices so I can thaw just one or two pieces at a time.
💭 Things to know
If you've had trouble with homemade bread recipes before be sure to read these posts on troubleshooting and tips:
Expert Tip: A whole egg can be beaten with a tablespoon of water and then brushed on the top. This results in a shiny, golden-brown crust.
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit but will still be great.
- This is one recipe I don't often use butter in. I use organic extra-virgin coconut oil because it adds just a little flavor to the bread. Light vegetable oil will work, too. Try it with coconut oil, light vegetable oil, or melted butter and just see what you like best. Make sure whatever you use is melted and cooled to 100F before adding.
- The dough has been kneaded enough when it feels somewhat like your earlobe when you pinch it. When you gently pull on it the dough will stretch a little instead of breaking off.
Leftover angel chicken warmed up and served over a thick slice of this homemade bread is one of my favorite quick and easy meals. Try it!
🔪 Equipment
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I use a Bosch to make bread with. I love my Kitchenaid but it just doesn't handle heavy doughs as well as I'd like. If you plan on making bread often I'd recommend saving up for a Bosch. It lasts forever. You won't regret it.
You'll also need -
- two 9 by 5 inch loaf pans (measured from outside edge to outside edge. 1- ½ quart)
- instant read thermometer
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🎈 Help it rise!
There are definitely a lot of ways to get yeast dough to rise - such as keeping it in the oven with the light on, etc.
My favorite is to use a natural dough enhancer like one of these-
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
Click through to 5 Ingredients to Help Your Bread Rise to find more great ideas including a recipe for a natural dough enhancer.
👩🍳 FAQs
There may be a slight difference in how it rises and texture but it would be so minimal that you wouldn't notice. Kneading by hand is hard and takes longer, though.
Per slice. And I figure 8 slices per loaf.
I'd use a pinch of ginger. If using potato water then use that instead of plain water.
No. You don't have to use it and it does not flavor the bread. It does help activate the yeast and that's why I use it.
Yep! So Spray plastic wrap with no stick spray and cover your dough bowl. Refrigerate for no more than 24 hours then proceed according to instructions. Your second rising time may take a bit longer because of the cold.
📚 Related recipes
Once you make your own bread you'll want to try your hand at different types of yeast baking! Here are some of my favorites.
- Vienna rolls are an old-fashioned yeast roll that were served at fancy restaurants. They are delicious as sandwich rolls, finger rolls, or made into a loaf.
- There's nothing like hot from the fryer homemade donuts!
- Angel biscuits are a cross between a dinner roll and a biscuit. They're a southern favorite.
- French Onion Garlic Bread
- Mexican Day of the Dead Bread (Pan de Muerto)
- Molasses Whole Wheat Bread
- Honey Cracked Wheat Bread
📞 The last word
Many people have asked me if you "have" to use bread flour. The bread will rise higher and lighter if you do but you can substitute all-purpose flour.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Amish White Bread
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup water, 110F
- 1 pinch powdered ginger, optional - activates yeast
- 1 cup milk, 110F
- ⅔ cup sugar, (you can use less)
- 1 ½ tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
- 5-½ cups bread flour, you may need a little more or a little less
- 2 tablespoons butter, melted
Instructions
Conventional method
- Dissolve the sugar in the warm water and milk in a large bowl.
- Whisk in the yeast (and ginger if using).
- Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
- Stir in 1 cup of the flour.
- Whisk in the salt and oil.
- With the mixer running add the remaining flour, one cup at a time, until the dough pulls away from the bowl.
- Knead by machine about 5 minutes.
Hand kneading
- If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic - adding flour as needed.
Rising and shaping
- Oil a large bowl and place the ball of dough in it.
- Oil the top of the dough and then cover with a damp cloth.
- Allow it to rise until it has doubled in bulk. This will take about an hour.
- Punch the dough down.
- Knead for three minutes or so and divide in half.
- Let rest for five minutes.
- Shape into loaves and then place in greased 9x5-inch loaf pans.
- Brush the tops with the melted butter.
- Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
- Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.
For a soft crust
- For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.
Bread machine instructions
- Add ingredients to your bread machine in the order the manufacturer recommends.
- Select white bread cycle.
- Press "start".
- When the dough has risen once and second cycle of kneading begins, turn the machine off. Press "start" again to reset the machine.
- The dough will rise a second time before it bakes.
Notes
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit but will still be great.
- This is one recipe I don't often use butter in. I use organic extra-virgin coconut oil because it adds just a little flavor to the bread. A light vegetable oil will work, too. Try it with coconut oil, light vegetable oil, or melted butter and just see what you like best. Make sure whatever you use is melted and cooled to 100F before adding.
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
- Click through to 5 Ingredients to Help Your Bread Rise (updated for 2020) to find more great ideas including a recipe for a natural dough enhancer -
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Originally published April 2014. Last updated July 31, 2023 for more helpful information.
Wendy says
Made this for the first time today. So easy and delicious! It will definitely be my go to recipe.
KJ says
How do you cook from frozen? does dough need to thaw?
Marye says
Thaw overnight in the fridge.
KJ says
if I'm making rolls out of this dough what do I need to change? Baking time?
Marye says
Baking time - to about 12-15 minutes.
Maria says
Can instant yeast be used?
Marye says
Yes. Just add it to the dry ingredients.
Jean C says
Can I kneed this bread in my stand mixer?
Marye says
Yes you can.
Robin says
When you say it freezes well, do you mean the bread or the dough? I’m looking for a good recipe that I can freeze the dough into dinner rolls to have on hand.
Marye says
You can freeze this either way. If you plan on freezing the dough add an extra 1/4 teaspoon up to an extra packet of yeast...it doesn't really matter which... the dough just needs a little extra ooomph.
Rosemary says
Made this yesterday and it turned out great. I always share baking with the neighbors and they loved it as well. Will definitely make again.
Leanne says
Can't RAVE enough about this bread! So soft and sweet, airy and amazing! I ate the entire loaf in 2 days toasted with homemade jam. I'm making again today. This is my go to white bread! Thank you for sharing!
Kristin says
Followed the instructions to a “t” and my loaves came out of the oven almost flat. Definitely not pretty like the picture :(. What am I doing wrong?
Marye says
Either there wasn't enough flour, the flour didn't have enough gluten, or you let the loaves rise too much sounds like...
Gloria says
Hi Marye’s I have used your Amish no fail loaf recipe and it turned out great. I just tried it again today and it sunk in the middle what did I do wrong
Marye says
It wasn't done all the way through. If you use an instant read thermometer it will be 190F in the center of the loaf when it's done.
April Ingalls says
Absolutely wonderful
Martin says
LOVE it. The first time I made it, it turned out absolutely perfect. However, the second time, not so much. It took almost 2 1/2 hours for the second rise in the loaf pans and after the bake, the outside was great, but it was still somewhat raw inside....any suggestions?
Thanks
Marye says
It sounds like your kitchen may have been colder than the first time? A loaf of bread will register 190F on an instant read thermometer when it's done. If it starts to brown too much drop a piece of aluminum foil over it.
Nelena Donovan says
How much ginger would You put in your bread dough to enhance the rising?
Marye says
A pinch.
Linda Small says
This is the easiest bread I have made, will use this recipe again. thanks for sharing!
Jeff says
So is this 240 calories for the whole loaf or per slice?
Marye says
Per slice.
Kelly Kunkel says
Gave this recipe a go so far so good will do again reminds me of gramas house
Jenae says
I love this recipe but am looking to make a bunch ahead. I wondered if you can even freeze the dough to have some extra dough on hand? If so, at what point could you freeze it?
Marye says
You would freeze the dough after the first rise. I'd suggest using a half teaspoon more yeast than the recipe calls for.
Brenda says
Hi, has anyone tried to make this bread using King Arthur gluten free flour?
Elaine says
My dough rose really well, then I put it in the pans and it rose again. But when I moved it to the oven it fell. What did I do wrong.?
Marye says
It sounds like you let it rise too much, or your flour didn't have enough gluten.
Luisa says
I'm so happy I could cry! This is truly absolutely the BEST bread recipe ever. I have tried so, so many, but NONE ever worked as good as this one.
Thank you, thank you, thank you for this!
John montgomery says
I’ve been looking for a great sandwich bread for years. And I finally found one! Awesome bread will make again and again.